Want to cure your own bacon? At our house, we rub the dry potion onto fresh belly and let the muscle converse with salt for a few days. Later in the week, we either smoke it or hang it up in the kitchen ready to be sliced. The product picture is one of our family cured slabs of goodness. We normally don't store it in the forest:), but doesn't that cured surface like the bark of a tree? Oh man, home-cured bacon is a rooted practice in ancient tradition.

Pork belly is the fount of bacon. From this canvas, culinary creations have percolated onto plates for generations. Bacon isn't the only end result. Slow-cooked and smoked like a brisket, pork belly will cause spontaneous eruptions of praise and blessing from the mouth. Like a geyser, the pressure to bless the world and rain gratitude will gush from such a meal. But back to bacon. Want to cure your own bacon with the simple ingredients of salt and time? It's easy to do. With or without smoke, the simple process of curing bacon taps into some old roots of living with the seasons and living with past generations nourished by the great pig in the winter. In the end, a pork belly is a doorway into the ancient lands of charcuterie and blessedness.